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Cozy Slow Cooker Pumpkin Chili with Black Beans

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A hearty, smoky, and slightly sweet chili made with pumpkin puree and black beans, slow-cooked to perfection. This fall-inspired comfort food is naturally gluten-free and dairy-free, with a velvety texture that will surprise and delight even pumpkin skeptics.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or beef (93% lean recommended)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred), undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Optional toppings: sour cream or Greek yogurt, shredded cheese, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Brown the meat: Add ground turkey or beef to the same skillet. Break it up with a wooden spoon and cook until no longer pink, about 5-7 minutes. Season with a pinch of salt and pepper. Drain excess fat if needed.
  3. Transfer to slow cooker: Dump the cooked meat and onions into a 4-6 quart slow cooker.
  4. Add pumpkin and tomatoes: Spoon in pumpkin puree, diced tomatoes (with juices), and tomato sauce. Stir gently to combine.
  5. Add beans and broth: Pour in drained black beans and broth. Stir again.
  6. Season: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to distribute spices.
  7. Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  8. Check and adjust: About 30 minutes before serving, taste and adjust seasoning. If too thick, add more broth; if too thin, leave lid off for 30 minutes.
  9. Serve: Ladle into bowls and top with desired toppings.

Notes

Do not skip browning the meat for best flavor. Start with 1 cup broth and adjust later. For deeper flavor, add half the spices at the beginning and half during the last hour. Let chili rest 15-20 minutes before serving. Tastes even better the next day.

Nutrition

Keywords: slow cooker pumpkin chili, black bean chili, fall chili, pumpkin chili, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://junomeals.com/cozy-slow-cooker-pumpkin-chili-with-black-beans/